Greek Spinach and Feta Stuffed Mushrooms

These easy, vegetarian Greek Spinach and Feta Stuffed Mushrooms are hearty enough for a main dish!

I’m on a kick lately of only making one thing for dinner. As in, I refuse to be a short order cook. I just can’t prepare chicken nuggets for Owen, mashed sweet potatoes for June, and then a “real” meal for Alex and me.

It’s going…OK.

Last week I made brown rice risotto, and discovered that I am, evidently, the only person in my family who likes brown rice. Another night, I made a broccoli omelet. Owen took one bite and said he “a little bit liked it.” Then I made him take another bite, and he ran gagging across the kitchen and spit it into the trash.

Our most successful dinner was “toast night,” when I toasted up a bunch of bread and set out a platter of cheese, jam, and smashed avocado.

Things will get better, right?

I’m not giving in, but the other day I took a little break and cooked something just for me. Something my five-year-old would NEVER eat, nor would Alex, who is cheese-phobic.

I made these easy, vegetarian Greek Spinach and Feta Stuffed Mushrooms. And they were delicious.

The recipe is adapted from one I found in an old issue of Cook’s Country. You could definitely mix it up to suit your taste. Try adding chickpeas, sundried tomatoes, or marinated artichoke hearts, or swap kale or chard for the spinach.

These stuffed mushrooms are hearty enough for a main course. They also keep well in the fridge for about three days. I should know–I’m (blissfully) the only one in my family who is eating them.

Greek Spinach and Feta Stuffed Mushrooms

These easy, vegetarian stuffed mushrooms are hearty enough to serve as a main dish!

Course
Main Course

Cuisine
Mediterranean

Prep Time15minutes

Cook Time20minutes

Total Time35minutes

Servings4

Ingredients

6large portobello mushroom caps

extra vigin olive oil

Kosher salt and freshly ground black pepper

1cuppanko bread crumbspreferably whole wheat

2large garlic cloves, minced

16-ouncepackage baby spinach

1cupcrumbled feta cheese

1teaspoonfreshly grated lemon zest

1teaspooneach dried oregano and dried dill

Instructions

Preheat the oven to 475°F. Using a small spoon, scrape the gills from the underside of the mushroom caps. Brush the mushroom caps lightly with olive oil (if you have olive oil spray, use it!) and season them generously with salt and pepper. Arrange them gill side down on a baking sheet and roast until tender, 10 to 12 minutes. Transfer the mushroom caps to a paper towel-lined plate to drain. Wipe any excess water from the baking sheet. (Leave the oven on.)

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the panko, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring, until panko is toasted and garlic is fragrant, about 3 minutes. Add the spinach and cook until wilted, about 3 minutes. Remove from the heat and stir in the feta, lemon zest, oregano, and dill.

Arrange the mushroom caps gill side up on the baking sheet. Divide the spinach mixture evenly between them. Return the mushrooms to the oven and roast just until the feta begins to brown, 6 to 8 minutes.

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Comments

Feeding kids is the worst! Last night my 6 year old stared at his carrots and couscous for an HOUR! I even thought I was making something he’d like… Boy was I wrong! More lunch time leftover for me! I should try this recipe. I know my husband would love it, but it would be a no go with the kids. Again, more leftovers for me!

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Welcome!

Hi! I'm Lucy. Turnip the Oven is my vegetable-focused food blog, but sometimes I'm sidetracked by dessert. My recipes are simple and approachable, and I use fresh, seasonal ingredients. I hope I inspire you to eat more plants…and cookies.